It drives me crazy to have food go to waste. Whenever I had odds and ends in the kitchen I turn toward eggs to bring it all together into one meal. After a family dinner of tacos I had corn tortillas, sour cream and cilantro hanging out in the refrigerator.
Chilaquiles were on the menu!
Instead of frying the corn tortillas I baked them until crispy. I think this lowers the calories in the total dish, but honestly, it is just easier and less messy. This is a great recipe for a brunch crowd, but I have scaled it back for about 2.5 people.
|Baked Corn Tortillas|
I can't say these are authentic, but it is a yummy meal.
3 or 4 corn tortillas, cut into 1 inch strips
1/2 cup salsa
1 avocado, diced
Preheat oven to 400 degrees.
1. Lay corn tortillas onto a cookie sheet. Lightly spray with oil. Bake in a heated oven for about 10 minutes. Toss and bake another few minutes until tortillas are crisp. (This can be done the day before. Just store in a tupperware.)
2. In a large frying pan over medium heat add salsa. When salsa is hot, add tortillas and toss until coated with sauce. Cook an additional 3-4 minutes until hot. Divide tortillas among 2 or 3 plates.
3. In the same pan scramble the eggs to taste. Divide eggs over tortillas.
4. Top eggs with sour cream, avocado and cilantro. Enjoy while hot!